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    <link>http://nancyvienneau.com/blog</link>
    <description>Fresh and simple tastes, recipes and stories from Chef Nancy Vienneau</description>
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      <title>A Fresh Start</title>
      <link>http://nancyvienneau.com/blog/recipes/a-fresh-start/</link>
      <comments>http://nancyvienneau.com/blog/recipes/a-fresh-start/#comments</comments>
      <pubDate>Sat, 29 Apr 2017 18:26:39 +0000</pubDate>
      <dc:creator><![CDATA[goodfoodmatters]]></dc:creator>
      <category><![CDATA[Recipes]]></category>
      <category><![CDATA[Salads]]></category>
      <category><![CDATA[Vegan]]></category>
      <category><![CDATA[Vegetables]]></category>
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      <guid isPermaLink="false">http://nancyvienneau.com/blog/?p=11524</guid>
      <description><![CDATA[Nomadic no more. Welcome to my kitchen; welcome to my new home. It&#8217;s been a long journey getting here. Three years, from when we first found the lot, its blighted home in foreclosure, to moving in, just a few short weeks ago. Inside that stretch came our imagining the possibilities of a downsized life to [&#8230;]]]></description>
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      <slash:comments>40</slash:comments>
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      <title>In Abby’s Kitchen</title>
      <link>http://nancyvienneau.com/blog/recipes/in-abbys-kitchen/</link>
      <comments>http://nancyvienneau.com/blog/recipes/in-abbys-kitchen/#comments</comments>
      <pubDate>Mon, 07 Nov 2016 14:12:29 +0000</pubDate>
      <dc:creator><![CDATA[goodfoodmatters]]></dc:creator>
      <category><![CDATA[Articles]]></category>
      <category><![CDATA[Gluten Free]]></category>
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      <category><![CDATA[hot sauce]]></category>
      <category><![CDATA[retro kitchen]]></category>
      <category><![CDATA[widower]]></category>
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      <description><![CDATA[Hello Friends, I am sorry I have been out of touch the past (gasp) five months. The sale of our house was a speed of light event this spring that left us in an odd spot. With the home we&#8217;re building not ready until late fall, and a rental market not friendly to short term [&#8230;]]]></description>
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      <slash:comments>40</slash:comments>
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      <title>Heirloom Grains, and Moving Musings</title>
      <link>http://nancyvienneau.com/blog/recipes/heirloom-grains-and-moving-musings/</link>
      <comments>http://nancyvienneau.com/blog/recipes/heirloom-grains-and-moving-musings/#comments</comments>
      <pubDate>Mon, 30 May 2016 19:29:39 +0000</pubDate>
      <dc:creator><![CDATA[goodfoodmatters]]></dc:creator>
      <category><![CDATA[Gluten Free]]></category>
      <category><![CDATA[Recipes]]></category>
      <category><![CDATA[Rice/Other Grains/Legumes]]></category>
      <category><![CDATA[Vegan]]></category>
      <category><![CDATA[Vegetarian Dishes]]></category>
      <category><![CDATA[Anson Mills]]></category>
      <category><![CDATA[Carolina Gold]]></category>
      <category><![CDATA[heirloom grains]]></category>
      <category><![CDATA[Sea Island Red Peas]]></category>
      <category><![CDATA[vegetarian main dishes]]></category>
      <guid isPermaLink="false">http://nancyvienneau.com/blog/?p=11303</guid>
      <description><![CDATA[roasted cauliflower-vidalia onion ragu over blue corn grits and sea island peas cooked in bay laurel over carolina gold rice Bins, boxes, bubble wrap, newsprint, packing tape, Sharpies. Bit by bit, over the past weeks, moving mode has taken over, as I prepare to leave our home of sixteen years. While my mind churns, What [&#8230;]]]></description>
      <wfw:commentRss>http://nancyvienneau.com/blog/recipes/heirloom-grains-and-moving-musings/feed/</wfw:commentRss>
      <slash:comments>26</slash:comments>
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      <title>Strawberry-Rhubarb Custard Cake</title>
      <link>http://nancyvienneau.com/blog/recipes/strawberry-rhubarb-custard-cake/</link>
      <comments>http://nancyvienneau.com/blog/recipes/strawberry-rhubarb-custard-cake/#comments</comments>
      <pubDate>Thu, 28 Apr 2016 15:12:54 +0000</pubDate>
      <dc:creator><![CDATA[goodfoodmatters]]></dc:creator>
      <category><![CDATA[Desserts]]></category>
      <category><![CDATA[Fruit]]></category>
      <category><![CDATA[Recipes]]></category>
      <category><![CDATA[cake]]></category>
      <category><![CDATA[celebration]]></category>
      <category><![CDATA[decadent dessert]]></category>
      <category><![CDATA[rhubarb]]></category>
      <category><![CDATA[strawberries]]></category>
      <category><![CDATA[Third Thursday Potluck]]></category>
      <guid isPermaLink="false">http://nancyvienneau.com/blog/?p=11257</guid>
      <description><![CDATA[It&#8217;s been a long while since I&#8217;ve made a big beautiful delicious cake, but the stars aligned last week. Gigi&#8217;s &#8220;double nickel&#8221; birthday and our &#8220;last&#8212;for a little while&#8221; community potluck fell on the same day: April 21st. Time to celebrate changes and celebrate BIG. Yes, our community potluck is taking a hiatus. For almost [&#8230;]]]></description>
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      <slash:comments>19</slash:comments>
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      <title>Beets all the way:  hummus and pesto</title>
      <link>http://nancyvienneau.com/blog/recipes/beets-all-the-way-hummus-and-pesto/</link>
      <comments>http://nancyvienneau.com/blog/recipes/beets-all-the-way-hummus-and-pesto/#comments</comments>
      <pubDate>Mon, 14 Mar 2016 20:16:05 +0000</pubDate>
      <dc:creator><![CDATA[goodfoodmatters]]></dc:creator>
      <category><![CDATA[Appetizers/Hors D'oeuvres]]></category>
      <category><![CDATA[Gluten Free]]></category>
      <category><![CDATA[Recipes]]></category>
      <category><![CDATA[Vegetables]]></category>
      <category><![CDATA[Vegetarian Dishes]]></category>
      <category><![CDATA[beets]]></category>
      <category><![CDATA[hummus]]></category>
      <category><![CDATA[pesto]]></category>
      <category><![CDATA[sumac]]></category>
      <category><![CDATA[The Third Plate]]></category>
      <category><![CDATA[vegetable dips]]></category>
      <guid isPermaLink="false">http://nancyvienneau.com/blog/?p=11222</guid>
      <description><![CDATA[Kale, Swiss chard, Brussels sprouts, cauliflower, parsnips, beets: After years of being forgotten, feared, distained, dismissed, each of these veggies is having its moment of redemption. They all have found their way back onto the restaurant menu and everyday dinner table, in creative delectable ways. We&#8217;re no longer surprised by roasted Brussels sprouts, pan-seared cauliflower [&#8230;]]]></description>
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      <slash:comments>15</slash:comments>
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      <title>Carrot-Cauliflower Soup with lemony cilantro oil</title>
      <link>http://nancyvienneau.com/blog/recipes/carrot-cauliflower-soup-with-lemony-cilantro-oil/</link>
      <comments>http://nancyvienneau.com/blog/recipes/carrot-cauliflower-soup-with-lemony-cilantro-oil/#comments</comments>
      <pubDate>Wed, 03 Feb 2016 18:38:57 +0000</pubDate>
      <dc:creator><![CDATA[goodfoodmatters]]></dc:creator>
      <category><![CDATA[Gluten Free]]></category>
      <category><![CDATA[Recipes]]></category>
      <category><![CDATA[Soups/Stews]]></category>
      <category><![CDATA[Vegan]]></category>
      <category><![CDATA[Vegetables]]></category>
      <category><![CDATA[Vegetarian Dishes]]></category>
      <category><![CDATA[carrots]]></category>
      <category><![CDATA[cauliflower]]></category>
      <category><![CDATA[cilantro]]></category>
      <category><![CDATA[lemon]]></category>
      <category><![CDATA[Mark Bittman]]></category>
      <category><![CDATA[Melissa Clark]]></category>
      <category><![CDATA[VB6]]></category>
      <category><![CDATA[vegan soup]]></category>
      <guid isPermaLink="false">http://nancyvienneau.com/blog/?p=11193</guid>
      <description><![CDATA[I&#8217;ve never talked about it here, but one of the food hats I wear is that of restaurant critic for our newspaper, The Tennessean. For over six years, I&#8217;ve been covertly dining around town and writing columns about my experiences. &#8220;Dream job!&#8221; so many people say to me. I smile and respond, &#8220;Yes and no.&#8221; [&#8230;]]]></description>
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      <slash:comments>21</slash:comments>
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      <title>It’s a Date</title>
      <link>http://nancyvienneau.com/blog/recipes/its-a-date/</link>
      <comments>http://nancyvienneau.com/blog/recipes/its-a-date/#comments</comments>
      <pubDate>Mon, 04 Jan 2016 20:23:01 +0000</pubDate>
      <dc:creator><![CDATA[goodfoodmatters]]></dc:creator>
      <category><![CDATA[Fruit]]></category>
      <category><![CDATA[Recipes]]></category>
      <category><![CDATA[Rice/Other Grains/Legumes]]></category>
      <category><![CDATA[Salads]]></category>
      <category><![CDATA[Vegan]]></category>
      <category><![CDATA[Vegetarian Dishes]]></category>
      <guid isPermaLink="false">http://nancyvienneau.com/blog/?p=11146</guid>
      <description><![CDATA[When I decided to make Maggie&#8217;s Momma&#8217;s Pinwheel cookies last month, I purchased a large bag of dried pitted dates to get the job done. Turns out, that recipe made a whopping 5 dozen cookies, (enjoyed by many in our home, including a wily three-year-old grandson, who loved reaching into the jar to snatch one [&#8230;]]]></description>
      <wfw:commentRss>http://nancyvienneau.com/blog/recipes/its-a-date/feed/</wfw:commentRss>
      <slash:comments>19</slash:comments>
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      <title>Favorite Cookies of the Moment</title>
      <link>http://nancyvienneau.com/blog/recipes/favorite-cookies-of-the-moment/</link>
      <comments>http://nancyvienneau.com/blog/recipes/favorite-cookies-of-the-moment/#comments</comments>
      <pubDate>Mon, 14 Dec 2015 14:12:33 +0000</pubDate>
      <dc:creator><![CDATA[goodfoodmatters]]></dc:creator>
      <category><![CDATA[Cookies]]></category>
      <category><![CDATA[Desserts]]></category>
      <category><![CDATA[Recipes]]></category>
      <category><![CDATA[Christmas cookies]]></category>
      <category><![CDATA[dates]]></category>
      <category><![CDATA[garam masala]]></category>
      <category><![CDATA[holiday baking]]></category>
      <category><![CDATA[lemon]]></category>
      <category><![CDATA[old fashioned recipes]]></category>
      <guid isPermaLink="false">http://nancyvienneau.com/blog/?p=11105</guid>
      <description><![CDATA[I have a friend who has a nice philosophy about food. If ever asked, &#8220;What&#8217;s your favorite _________?,&#8221; &#8212;-and you can fill in that blank with burger, cupcake, taco, milk shake &#8212;- she&#8217;ll respond, &#8220;It&#8217;s the one I&#8217;m eating now.&#8221; I love that comment, her expression of pure appreciation, relishing the delicious moment in whatever [&#8230;]]]></description>
      <wfw:commentRss>http://nancyvienneau.com/blog/recipes/favorite-cookies-of-the-moment/feed/</wfw:commentRss>
      <slash:comments>16</slash:comments>
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      <title>What a Throwback!</title>
      <link>http://nancyvienneau.com/blog/recipes/what-a-throwback/</link>
      <comments>http://nancyvienneau.com/blog/recipes/what-a-throwback/#comments</comments>
      <pubDate>Sun, 22 Nov 2015 19:25:19 +0000</pubDate>
      <dc:creator><![CDATA[goodfoodmatters]]></dc:creator>
      <category><![CDATA[Appetizers/Hors D'oeuvres]]></category>
      <category><![CDATA[Casseroles]]></category>
      <category><![CDATA[Meats/Poultry]]></category>
      <category><![CDATA[Pastas]]></category>
      <category><![CDATA[Recipes]]></category>
      <category><![CDATA[holiday dishes]]></category>
      <category><![CDATA[meatballs]]></category>
      <category><![CDATA[nostalgia]]></category>
      <category><![CDATA[sour cream]]></category>
      <category><![CDATA[stroganoff]]></category>
      <category><![CDATA[Swedish meatballs]]></category>
      <category><![CDATA[Third Thursday Potluck]]></category>
      <guid isPermaLink="false">http://nancyvienneau.com/blog/?p=11073</guid>
      <description><![CDATA[Right now, I&#8217;m sure many of you are forming your Thanksgiving plans&#8211;choosing recipes, composing grocery lists, plotting your course to the Thursday feast. I am too; we&#8217;ll be driving to DC to spend the holiday with my daughter, son-in-law, and precious grandson. Plenty to be thankful for, in that one sentence alone. We live in [&#8230;]]]></description>
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      <slash:comments>22</slash:comments>
    </item>
    <item>
      <title>Chanterelle Confit</title>
      <link>http://nancyvienneau.com/blog/recipes/chanterelle-confit/</link>
      <comments>http://nancyvienneau.com/blog/recipes/chanterelle-confit/#comments</comments>
      <pubDate>Tue, 10 Nov 2015 13:59:31 +0000</pubDate>
      <dc:creator><![CDATA[goodfoodmatters]]></dc:creator>
      <category><![CDATA[Appetizers/Hors D'oeuvres]]></category>
      <category><![CDATA[Gluten Free]]></category>
      <category><![CDATA[Recipes]]></category>
      <category><![CDATA[Sauces]]></category>
      <category><![CDATA[Vegan]]></category>
      <category><![CDATA[Vegetables]]></category>
      <category><![CDATA[Vegetarian Dishes]]></category>
      <category><![CDATA[appetizers]]></category>
      <category><![CDATA[chanterelles]]></category>
      <category><![CDATA[confit]]></category>
      <guid isPermaLink="false">http://nancyvienneau.com/blog/?p=11029</guid>
      <description><![CDATA[Confit: from the French word confire meaning &#8220;preserved&#8221; a confit is any type of food cooked slowly, often in fat, as a method of preservation. If the stars align and I happen to be shopping at Costco soon after their shipment of chanterelles arrives, I am able to delight us all with something delicious using [&#8230;]]]></description>
      <wfw:commentRss>http://nancyvienneau.com/blog/recipes/chanterelle-confit/feed/</wfw:commentRss>
      <slash:comments>14</slash:comments>
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